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Chocolate Skeleton Cookies

Put these cute treats out for your next ghost and goblin party and watch them disappear.--Lisa Rupple, Keenesburg, Colorado
  • Total Time
    Prep: 45 min. Bake: 10 min./batch + cooling
  • Makes
    3 dozen


  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons 2% milk


  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle.
  • On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. gingerbread boy cookie cutter. Place on greased baking sheets.
  • Bake at 375° for 7-8 minutes or until set. Cool for 1 minute before removing from pans to wire racks to cool completely.
  • For icing, in a small bowl, combine confectioners' sugar and milk until smooth. Cut a small hole in the corner of a resealable plastic bag; fill with icing. Pipe skeleton bones on cookies.
Test Kitchen Tips
  • These cookie supplies will make your next baking night a joy.
  • Nutrition Facts
    1 each: 138 calories, 5g fat (3g saturated fat), 20mg cholesterol, 90mg sodium, 22g carbohydrate (13g sugars, 0 fiber), 1g protein.
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    Average Rating:
    • Roxyfox
      Nov 7, 2012

      No comment left

    • Beck464
      Oct 30, 2012

      I agree with some of the other reviews. The dough was dry so I added 1-1/2 tbs cold water and it helped. Not much flavor though.

    • angelamslowe
      Oct 29, 2012

      They taste good and look very cute. These cookies really hold their shape! But I also had trouble with the dough being a bit hard to work with. Slightly crumbly and it took a good bit of kneading to get to a roll-able consistency. After one hour in the fridge I let the dough stand to warm for about 30 minutes at room temp. I rolled the dough on a silicone mat and used a pancake turner to transfer the cookie from the mat to the pan. Next year I will look for a similar recipe that has a slightly higher fat/liquid content so that the dough is easier to work with. Too much kneading made my cookies a bit tough and it was too time consuming. I am also wondering if the weather affects how the dough turns out. The humidity was very low the day I made these.

    • angelasandoval
      Oct 19, 2011

      These cookies have been part of our family's Halloween traditions for several years now! Not only are they delicious, but they're adorable! I use the recipe as is and have never had problems with the dough.

    • Lyndsayjoy
      Oct 27, 2010

      I would never attempt this recipe again. I followed the recipe to a T and it was so dry I couldn't even form a dough. I am not sure how this worked out for anyone else. I will use this idea but not with this dough recipe. What a waste of ingredients :(

    • cavity kid
      Oct 25, 2010

      I liked the way the cookies turned out, but I wouldn't refridegerate longer than 2 hours, the dough gets too hard. We had to let it sit out a long time before we could roll it.They were delicous when we did get them rolled out and baked though.

    • maggieaw
      Oct 18, 2010

      I have never seen such a cute Halloween cookie- I just had to make them! Simple yet effective design. The cookie itself is tender and rich. I didnt change a thing and will be making them to take to all the October gatherings. All the kidlets were very impressed- with my "Mr Bones Cookies".

    • lorettasylvia
      Oct 18, 2010

      This was a great way to re-use my Christmas "ginger bread cookie cutter" for Halloween. Our 3 1/2 and 5 yr. old grandkids love all of your wonderful ideas, which keep them busy and develops their creative skills. Thanks so much and keep those GREAT ideas coming.Grandma Loretta and Papa

    • shann2005
      Oct 12, 2010


    • isabelle.levangie
      Oct 12, 2010

      No comment left